Creamy Roasted Pumpkin and Garlic Velouté
Experience the ultimate comfort with our Creamy Roasted Pumpkin and Garlic Velouté. This delightful soup brings together the rich flavors of roasted pumpkin and garlic, elevated by aromatic cumin and a hint of heat from optional crushed chili. This dairy-free recipe ensures a velvety texture and deep, roasted essence without the hassle of peeling pumpkin. Perfect for a cozy night in, it can be easily enjoyed thickened to your preference, whether as a soup or even as a spread on rustic bread.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pumpkin
700 g (cut into 3 cm cubes)
Garlic
1 head (top cut off and drizzled with oil)
Olive oil
3 tablespoons (for roasting)
Salt
to taste (none)
Pepper
to taste (none)
Oil
1 tablespoon (for frying vegetables)
Onion
1 (coarsely chopped)
Celery
2 stalks (coarsely chopped)
Carrots
2 medium (coarsely chopped)
Ground cumin
1/2 teaspoon (none)
Water
3 cups (for boiling)
Worcestershire sauce
1 dash (a couple of shakes)
Crushed chile
1/2 teaspoon (optional)
Instructions
1
Preheat your oven to 200°C (390°F).
2
Cut the pumpkin into wedges and then into approximately 3 cm cubes. Place them in a roasting tin.
3
Drizzle 3 tablespoons of olive oil over the pumpkin cubes and season generously with salt and pepper.
4
Cut the top off the head of garlic to expose the cloves. Drizzle with a small amount of olive oil, wrap in aluminum foil, and place in the roasting tin with the pumpkin.
5
Roast in the oven for about 30 minutes or until the pumpkin is tender and slightly caramelized.
6
While the pumpkin is roasting, coarsely chop the onion, celery, and carrots.
7
Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion, celery, and carrots, and sauté until the onion becomes translucent.
8
Stir in 1/2 teaspoon of ground cumin and cook briefly until fragrant.
9
Pour in 3 cups of water and add a dash of Worcestershire sauce. Season with salt, pepper, and optional crushed chili for added heat.
10
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
11
Once the pumpkin is roasted, remove the skin if needed (if it's easily peelable), and squeeze the roasted garlic cloves out of their skins.
12
Add the roasted pumpkin and garlic to the pot. If necessary, add enough water to just cover the vegetables.
13
Simmer the mixture for an additional 5 minutes to allow the flavors to meld.
14
Using a stick blender, blend the soup until smooth and creamy. Adjust seasoning as needed.
15
Depending on your preference, you may add more water to reach your desired consistency. Some enjoy it thick, others prefer it as a traditional soup.
16
Serve warm, with crusty bread or serve thickly as a spread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Roasted Pumpkin and Garlic Velouté?
It is a smooth, dairy-free soup featuring roasted pumpkin and garlic, seasoned with cumin and optional chili.
Is this recipe dairy-free?
Yes, this recipe is naturally dairy-free and achieves a velvety texture without cream.
How much pumpkin do I need for this recipe?
You will need approximately 700 grams of pumpkin.
What is the recommended oven temperature for roasting the pumpkin?
The oven should be preheated to 200°C (390°F).
Do I need to peel the pumpkin before roasting?
No, you can roast it in wedges or cubes and remove the skin easily afterward if needed.
How long should the pumpkin roast?
Roast for about 30 minutes or until the pumpkin is tender and slightly caramelized.
How do I prepare the garlic for roasting?
Cut the top off the head of garlic to expose the cloves, drizzle with oil, and wrap in aluminum foil.
What size should the pumpkin be cut into?
The pumpkin should be cut into approximately 3 cm cubes.
Which vegetables are used for the soup base?
The base is made from onion, celery, and carrots.
What spices are used in this velouté?
The primary spice is ground cumin, along with salt, pepper, and optional crushed chili.
How much water is added initially?
The recipe calls for 3 cups of water initially.
Is there a specific sauce added for extra flavor?
Yes, a dash of Worcestershire sauce is added to the mixture.
How do I make the soup spicy?
You can add 1/2 teaspoon of optional crushed chili for heat.
How long should the vegetable base simmer?
Simmer the onion, celery, and carrots in water for about 15 minutes.
When do I add the roasted pumpkin and garlic to the pot?
Add them after the initial vegetable base has simmered for 15 minutes.
How do I extract the roasted garlic?
Once roasted, simply squeeze the garlic cloves out of their skins directly into the pot.
How long do I cook the soup after adding the pumpkin?
Simmer for an additional 5 minutes to allow the flavors to meld.
What tool should I use to blend the soup?
A stick blender (immersion blender) is recommended for blending the soup until smooth.
Can I adjust the consistency of the soup?
Yes, you can add more water to reach your desired thickness.
Can this recipe be used as something other than soup?
Yes, it can be kept thick and served as a spread on rustic bread.
How much olive oil is used for roasting?
Use 3 tablespoons of olive oil for the pumpkin cubes.
How much oil is needed for sautéing?
Use 1 tablespoon of oil to sauté the onion, celery, and carrots.
Should the onions be browned?
No, they should be sautéed until they become translucent.
How many carrots are needed?
The recipe uses 2 medium carrots.
How many stalks of celery are required?
You will need 2 stalks of celery.
Is the cumin added before or after the water?
The cumin is stirred into the sautéed vegetables and cooked briefly before adding the water.
What should I serve with this velouté?
It pairs well with crusty bread.
Is this recipe suitable for vegans?
Yes, as long as you use a vegan-friendly Worcestershire sauce.
What type of texture should the finished velouté have?
It should be smooth, creamy, and velvety.
Can I leave the pumpkin skin on?
The recipe suggests removing the skin if it is tough, especially after roasting when it peels easily.